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Vegan Moussaka

Edward Daniel02.4K views

This vegan and paleo-friendly Moussaka is a comforting, nourishing, and satisfying dish that transports you to the Greek isles. Featuring layers of roasted eggplant, a rich tomato-based sauce, and a creamy béchamel topping, this recipe is a signature creation from Ethivegan. The depth of flavour and texture in each bite is the result of careful substitutions and creative culinary exploration. Whether enjoyed during a leisurely afternoon of cooking and wine sipping or as a cozy meal with a loved one, this Moussaka is sure to lift your spirits and release all tensions. Get the recipe on my blog, Ethivegan. Photo: © Edward Daniel. All rights reserved.

Layered creamy mushroom and rice, infused garlic and wine, and tender aubergine, potato, crowned with silky bechamel sauce; Vegan Moussaka.

Release all tensions and relax into a sea of blissful flavours with this vegan Moussaka dish.

This recipe will ravish your beliefs that plant-based food can’t be super nourishing. 

When to make: 

Make this:

  • When you’ve set aside an afternoon to indulge in some leisurely cooking and sipping wine, it’s the perfect time to enjoy the fruits of your labour
  • When you’re craving a classic comfort dish that will lift your spirits and transport you to the Greek shores
  • When you want a cosy meal to share with your beau or belle, imagining dimmed lights and unwinding together
What inspired me:

This Vegan Moussaka was inspired by my island-hopping adventures around Mykonos and Santorini with an ex-partner. At the time, I was not vegan, but I was captivated by the multi-layered depth and flavours of this traditional Greek dish.

Years later, I revisited the recipe, determined to create a plant-based version that would do justice to the original. Being conscious about substituting dairy and meat products has truly invigorated my creativity and opened me up to new culinary possibilities.

Recipe Highlights:
  • Vegan and Paleo-Friendly: This Moussaka is perfect for those following a plant-based or paleo lifestyle.
  • Nourishing and Satisfying: The four distinct layers of this dish create a depth of flavour and texture that is both nourishing and satisfying.
  • Comforting and Transportive: This recipe will lift your spirits and transport you to the Greek isles with every bite.
  • Signature Ethivegan Creation: This Moussaka is one of my signature recipes, developed over many iterations to achieve the perfect plant-based version.
What equipment to use:

For this recipe, I suggest:

Stove

What to do next:

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.

Love.

Edward x

Vegan Moussaka

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Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • For rice layer
  • 2tbs extra virgin olive oil
  • 125g long grain rice
  • 125g mushrooms, chopped
  • 100ml red wine
  • 250ml filtered water
  • 2 cloves garlic, chopped
  • For aubergine layer
  • 2 aubergines
  • 1tbs rock salt
  • 5ml extra virgin olive oil
  • For potato layer
  • 800g potatoes, sliced
  • For topping
  • 150g silken organic tofu
  • 500ml water
  • 2tbs coconut oil
  • 150g semolina
  • 100g oats
  • 1tsp agar agar
  • 1/2tsp salt
  • Baking tray – 10 inches by 15 inches

Instructions

  1. Slice the aubergines length ways. Place in a colander coating with the salt on both sides. Make sure that you have a dish underneath to collect any excess liquid. Leave to one side for a couple of hours.
  2. For the rice layer, coat the rice in olive oil over a medium heat. Add the mushrooms and red wine. Reduce to a low heat and cook until all the flavours meld into one. Add the water until the rice softens. Switch off the heat and add the garlic. Set to one side.
  3. Preheat oven to gas mark 180 degrees Celsius.
  4. Place the sliced potatoes in a large saucepan filled with boiling water. Boil for about 10 minutes. Drain and set to one side.
  5. Dry the aubergine with a dish cloth to remove any excess moisture. Sauté the aubergine in a large frying pan with the olive oil. Use a pair off tongues to turn over. Cook until lightly browned. Repeat until all the aubergine slices are done and set to one side.
  6. Place the rice at the bottom of the baking tray. Smooth over with a spatula. Add the aubergine slices on top. Then add the layer of potatoes.
  7. For the topping, place the oats and semolina into a blender and whizz till fine. Toss in the silken tofu and water. Blend a smooth mixture. Place the topping in a medium sized saucepan. Over a low heat, add the coconut oil. Once integrated switch off the heat and add the semolina, agar agar and salt.
  8. Place the topping over the potatoes. Place in the oven and cook for about 30 minutes until the topping goes golden brown.
  9. Serve with salad.

 

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